Wednesday, 14 August 2013

Cassata Ravioli Cookies

Cassata Ravioli Cookies

This is a delicate cookie rich in flavours and they have a delicate crunch.Served warm they ooze a creamy filling with the same ingredients of an old classic Italian dessert.Cassatais a filling from Southern Italy used between delicate sponge cake layers to form a wonderful dessert.I used the filling ingredients and usedPasta!Yes pasta,fried in a ravioli shapeThese are perfect for any special occasion or Holiday

On a flat surface (see picture) place 3 large dollops of
cheese mixture near the bottom edge of pasta, place raspberry on top, leave
1/2"-1" rim around all sides.Brush
pasta with egg wash around all edges and in between dollops.fold pasta over and using the sides of your
hand press down to seal all edges.Cut
using pizza wheel or decorative wheel Continue until all sheets and filling are
finished.

Fry for 5 sec on each side until lightly golden (no longer
or it may burn ) and drain on paper towels.Dust with icing sugar

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